Description: A sweet pastry filled with almond frangipane, raspberry jam, and often topped with icing or cream.
Preparation time: 20-30 minutes
Cooking time: 40-45 minutes
Serving size: 8-10 slices
- 1 9-inch pre-made shortcrust pastry shell
- 1 cup raspberry jam
- 1 cup ground almonds
- 1/2 cup caster sugar
- 2 large eggs
- 1 tsp almond extract
- 1/4 cup all-purpose flour
- 2 tbsp flaked almonds
- Preheat the oven to 375°F (190°C).
- Spread the raspberry jam evenly over the bottom of the pastry shell.
- In a large bowl, mix together the ground almonds, caster sugar, eggs, almond extract, and flour until well combined.
- Pour the almond mixture over the raspberry jam in the pastry shell.
- Sprinkle the flaked almonds over the top of the mixture.
- Bake in the oven for 35-40 minutes, or until the top is golden brown and the filling is set.
- Remove from the oven and allow to cool before serving.